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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №011 "Meeting" → No. 011 → Consolidated recipe

Consolidated recipe: №011 "Meeting"

No. 011
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 66 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.41 298.70 19.89 19.71 
Total8.7 91.3 1004.69 917.58 66.31 60.56 
Losses 0.47%4.28 0.28 
Output8.7 91.3 1000.00 913.30 60.28 
Losses before baking/boiling, shrinkage 0.23341%91.3 2.34 2.14 0.15 0.14 
Losses after baking/boiling, shrinkage 0.23341%91.3 2.34 2.14 0.15 0.14 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 46.42 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit cooking69.0 90.55 62.48 4.20 2.90 
3Berry tincture in alcohol—  90.51 —   4.20 —   
4Citric acid (E330)91.2 2.21 2.02 0.10 0.094
5Fruit essence—  1.00 —   0.046—   
Total18.5 81.5 1087.24 886.20 50.47 41.13 
Losses 0.7%6.20 0.29 
Output12.0 88.0 1000.00 880.00 46.42 40.85 
Losses before baking/boiling, shrinkage 0.34968%81.5 3.80 3.10 0.18 0.14 
Baking/boiling 7.38%79.92 3.71 
Losses after baking/boiling, shrinkage 0.34968%88.0 3.52 3.10 0.16 0.14 
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 17.79 17.76 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 4.00 3.36 
4Starch syrup78.0 40.95 31.94 1.72 1.34 
5Vanillin—  0.27 —   0.011—   
Total14.9 85.1 1085.36 923.87 45.49 38.72 
Losses 1.5%13.87 0.58 
Output9.0 91.0 1000.00 910.00 41.91 38.14 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 0.34 0.29 
Baking/boiling 6.46%69.59 2.92 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 0.32 0.29 
Consolidated recipe, k=1.00538
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 66 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 21.97 16.26 22.09 16.35 
2Chocolate glaze [Skurikhin]99.1 19.89 19.71 20.00 19.82 
3Granulated sugar99.8517.79 17.76 17.88 17.86 
4Fruit cooking69.0 4.20 2.90 4.23 2.92 
5Berry tincture in alcohol—  4.20 —   4.22 —   
6Sign up84.0 4.00 3.36 4.03 3.38 
7Starch syrup78.0 1.72 1.34 1.73 1.35 
8Citric acid (E330)91.2 0.10 0.0940.10 0.094
9Fruit essence—  0.046—   0.047—   
10Vanillin—  0.011—   0.011—   
Total73.94 61.43 74.33 61.76 
Total phase loss 1.9%1.15 
Other losses 0.54%0.33 
General losses 2.4%1.48 
Output91.3 66.00 60.28 66.00 60.28 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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